Greek out with these Spinach and Feta Hand Pies. These savory pies are perfect for when you have more cheese than you know what to do with.
● One 32-ounce package frozen chopped spinach, thawed and drained
● 1 small onion, finely chopped
● 3 garlic cloves, minced
● 1/2 cup plus 2 tablespoons fresh dill, finely chopped and divided
● 1 cup crumbled feta
● 1-1/4 teaspoons salt, divided
● 1/2 teaspoon black pepper
● 2 boxes puff pastry, thawed
● 1 egg, beaten
● 1 cup plain yogurt
● 1 tablespoon lemon juice
Preheat oven to 375° F.
In a colander, press spinach to squeeze out as much liquid as possible and transfer to a medium bowl. Stir in onion, garlic, 1/2 cup dill, feta, 1 teaspoon salt and pepper.
Unroll puff pastry and roll out into 9 x 13-inch rectangles. Cut each pastry rectangle into six 4-inch circles with a biscuit or cookie cutter to make 24 circles total. Brush edges of half the circles with egg.
Place 1/4 cup filling in the center of every egg-washed circle. Top with remaining pastry rounds. Press edges with the tines of a fork to seal and transfer to an ungreased baking sheet. Bake until golden brown, 15-20 minutes.
While pies bake, in a small bowl stir together yogurt, 2 tablespoons dill, lemon juice and 1/4 teaspoon salt.
Serve pies warm or at room temperature with yogurt sauce.
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